These soft and tender Gluten Free Fruit & Nut Scones are full of dried cranberries, sultanas, raisins, walnuts and almonds. They are a delicious grab and go breakfast to start the morning off the right way and are great to serve with coffee or tea in the morning or in the afternoon.
Usually us Celiacs or Gluten Free Foodies don’t get to enjoy a good Scone. Now you don’t have to miss out. What can I say, I love scones, the crunchy exterior, the tender insides. Because they aren’t as sweet as other breakfast pastries, scones are perfect alongside a cup of coffee.
Every day is perfect for scones, and this recipe will walk you through exactly how to make soft Gluten Free Scones. These scones come out crisp on the outside and super soft and light in the middle. They are just incredible!
These Gluten Free Scones take only 10 minutes to bake and you can pretty much eat them straight from the oven. Even better, These Gluten Free Scones are suitable to freeze. I like to make the whole recipe and freeze most of them. Then when I want one I defrost it, most times I use my toaster or just let them sit on the counter for a few hours, and they taste like they are fresh out of the oven!
- 1½ cups/300g gluten free self-raising flour, plus extra for dusting
- ¼ cup/50g granulated sugar
- ¼ cup/ 50g unsalted butter
- 1 egg
- 100 ml milk, plus extra for brushing
- 1½ tsp baking powder
- ½ tsp xanthan gum
- 1 cup/200g dried fruit and nuts of your choice. (Chopped) I used a mix of dried cranberries, raisins, sultanas, almonds and walnuts.
- reheat the oven to 200C/350F/Gas 4
- Line a baking tray with baking paper. Set aside.
- Add the butter and sugar to a large mixing bowl and sift in the gluten free flour, baking powder and xantham gum. Using your fingers, rub the mix together until it resembles breadcrumbs. Now this is where you toss in your dried fruit and nuts. Mix until combined.
- Add the milk and egg to a jug and beat lightly until combined. Pour into the flour mix and use a wooden spoon to bring the mix together. As soon as it comes together as a dough, It will still be quite sticky, lightly flour the worktop and turn it out.
- Knead the dough a couple of times to bring it together then use your hands to bring the dough into a circle. Flatten using your hands to approx 3cm thick. Using a 5cm cutter, cut out 9 circles from the dough. When you run out, just roughly bring the leftovers together and flatten again - don't keep kneading in between, it doesn't matter if they're a bit rustic!
- Place the scones on the lined baking tray. Brush each scone with a little milk.
- Bake in the oven for 10 minutes, until golden on top.
- Cool on a rack before serving.
- Serve with whipped or clotted cream and your favourite jam.
